I've been making lasagna like this for decades. Traditional? No, but it's more flavorful, never soupy, and it's one less pot to wash. I'm cooking for two, so I make it in loaf pans and freeze the other one. From frozen, it goes in the oven for 45 minutes or an hour and that's lazy comfort food. I add about a quarter cup of water to reheat the frozen one, but there's usually enough water in the initial bake to just assemble and let it go.
